Restaurant Leadership Podcast: The Show for Multi-Unit Operators Ready to Scale
By Christin Marvin
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Episodes: 116
Description
Welcome to the Restaurant Leadership Podcast...the show for independent restaurant owners who are done surviving and ready to scale.Your host, Christin Marvin, founder of Columbine Hospitality and creator of the Independent Restaurant Framework (IRF), has spent over two decades in the industry...from line cook at 15 to managing partner by 30. She knows what it takes to build a restaurant group that runs without you in it.Each week, Christin brings you real conversations and straight talk on the three things that actually move the needle in a multi-unit restaurant group: People, Process, and Profit.This podcast is for you if you're ready to stop putting out fires and start building a business that scales with intention.This podcast will help you answer:How do I build a leadership team I can actually trust?How do I create systems that run without me?How do I scale to multiple locations without burning out?How do I increase profitability as I grow?How do I go from operator to CEO?Grab your copy of Multi-Unit Mastery at irfbook.com and follow Columbine Hospitality on LinkedIn.Voice Over, Mixing and Mastering Credits:L. Connor Voice - LConnorvoice@gmail.comLconnorvoice.comArtwork by Solstice Photography, Tucson, AZ. https://solsticephotography70.pixieset.com/
| Episode | Date |
|---|---|
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116: How to Grow a Successful Consulting Business
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Jun 08, 2026 |
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115: What's Next - Columbine Hospitality is Taking Over the Blueprint
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May 25, 2026 |
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Episode 114: Stop Repeating the Same Meeting
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May 11, 2026 |
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113: How Leadership Alignment Makes Scaling Possible
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Apr 27, 2026 |
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112: Turn Reactive Operators into Intentional CEOs
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Apr 13, 2026 |
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111: Danny Meyer
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Mar 30, 2026 |
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110: The $75,000 Mistake You're Making
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Mar 16, 2026 |
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109: Breaking The Bottleneck
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Mar 02, 2026 |
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108: Turn No‑Shows Into Reliable Teams
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Feb 23, 2026 |
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107: Hire, Coach, and Keep the Right Leaders
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Feb 02, 2026 |
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106: Turn a Callout Crisis into a Profitable Operation
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Jan 19, 2026 |
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105: From Chaos To Choice: Lead With Presence
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Jan 05, 2026 |
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104: Curiosity Creates Hospitality, Connection Beats Checklists
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Dec 22, 2025 |
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103: From Scarcity To Service: Mindset Tools for Restaurant Leaders
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Dec 08, 2025 |
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102: Scaling without Chaos: Grow Sustainably with People, Process, and Profit
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Nov 24, 2025 |
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101: Coach More, Fix Less: How Restaurant Leaders Build Strong Teams
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Nov 10, 2025 |
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100: Unlock Thriving Restaurant Excellence
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Oct 27, 2025 |
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99: The Secret to Scaling Successfully
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Oct 13, 2025 |
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98: From Burnout to Abundance: How Self-Hospitality Transforms Restaurant Leadership
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Sep 22, 2025 |
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97: Unlock Tech Success Now: Seth Rankin's Playbook
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Sep 15, 2025 |
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96: From Pay-What-You-Can to Farm-to-Table: How Two Denver Organizations Are Using Food as a Force for Social Change
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Sep 01, 2025 |
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95: Master Culinary Success Now: Top Time-Saving Tips
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Aug 18, 2025 |
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94: How to Boost Guest Retention for Massive Growth
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Aug 04, 2025 |
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93: The Smart Restaurant Playbook: Using Tech Without Losing Hospitality - EdTalks 2025
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Jul 21, 2025 |
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92: The Number One Chicken Sandwich in Chicago: Joe Fontana's Journey from Failed Meatball Concept to Fast-Casual Empire
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Jul 07, 2025 |
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91: Restaurant Growth Strategy: Building a Multi-Unit Bakery Empire Through Self-Improvement and Smart Expansion
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Jun 23, 2025 |
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90: Do You Know Your Business Well Enough to Change It? Leadership Lessons from Restaurant Technologies
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Jun 09, 2025 |
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89: The Retention Secret No One Talks About: A Restaurant Leadership Coaching Session
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May 26, 2025 |
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88: Overcoming Imposter Syndrome in Restaurant Leadership
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May 12, 2025 |
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87: Think Like an Investor: How a Denver Restaurant Owner Creates Profitable Concepts in a Challenging Market
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May 05, 2025 |
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86: How to Turn Slow Restaurant Nights Into Revenue-Driving Opportunities
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Apr 28, 2025 |
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85: From Comfort Zone to Growth Zone: Tackling Restaurant Sales with Consistency and Strategy
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Apr 21, 2025 |
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84: How to Successfully Navigate the Gap from Restaurant Operator to Owner
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Apr 14, 2025 |
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83: Lead Without Losing Yourself: The Boundary Every Restaurant Owner Needs
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Apr 07, 2025 |
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82: How to Create Convenience Without Sacrificing Hospitality
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Mar 31, 2025 |
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81: 9 Hidden Risks That Could Sink Your Restaurant (And How to Avoid Them)
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Mar 24, 2025 |
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80: People Over Process: The Leadership Shift That Changed Everything
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Mar 17, 2025 |
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79: Why Non-Alcoholic Options Are The Future of Dining
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Mar 10, 2025 |
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78: How to Attract and Retain Gen Z Talent in the Food Industry
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Mar 03, 2025 |
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77: Unlock the Secrets to Becoming a Clear and Confident Leader in Restaurants
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Feb 24, 2025 |
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76: Unlock Your Leadership Potential: Define Your Leadership Style & Build a Stronger Team
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Feb 17, 2025 |
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75: How your People-Pleaser Leadership is Holding you Back (Encore)
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Feb 10, 2025 |
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74: Strategies for Success in High-Pressure Kitchens
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Feb 03, 2025 |
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73: Growing a Loyal Customer Base and Thriving in Tough Markets: Proven Strategies for Entrepreneurs
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Jan 27, 2025 |
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72: A Coaching Session Just for You
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Jan 20, 2025 |
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71: How Curiosity, Service, and Leadership Drive Restaurant Success
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Jan 13, 2025 |
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70: Restaurant Marketing Blueprint
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Jan 06, 2025 |
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69: Finding Passion and Fulfillment Beyond Burnout
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Dec 30, 2024 |
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68: How to Cut Your COGS by 2-5%
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Dec 23, 2024 |
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67: Join the Hospitality Leadership Mastery Group
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Dec 16, 2024 |
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66: How Resilience and Innovation Can Fuel Restaurant Success
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Dec 09, 2024 |
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65: Unlocking Restaurant Marketing Success
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Dec 02, 2024 |
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64: Sustainable Restaurant Growth with Justin Cucci
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Nov 25, 2024 |
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63: Snoop Dogg and The Arizona Bowl: What Restaurants Need todo to be "Bowl Ready"
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Nov 18, 2024 |
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62: Coaching Session: How to Prepare for a Restaurant Opening
|
Nov 11, 2024 |
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61: How to Scale a Local Restaurant Chain
|
Nov 04, 2024 |
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60: How to Self Publish a Book to Grow Your Restaurant
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Oct 28, 2024 |
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59: 8 Principals Mental Fitness for Restaurant Leaders
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Oct 21, 2024 |
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58: How to Maximize Business Growth in Restaurants with Laura Wilber
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Oct 14, 2024 |
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57: Better Hospitality: How Ordering an Angel Shot Keeps Guests and Employees Safe
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Oct 07, 2024 |
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56: Transforming Restaurant Operations with AI: A Conversation with Matt Wampler of CLEARCOGS
|
Sep 30, 2024 |
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55: The Future of Non-Alcoholic Hospitality with Dana Bonelli
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Sep 23, 2024 |
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54: Leadership and Innovation with Daniel Frazier, Director of Operations at Pharmacy Burger Parlor & Beer Garden
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Sep 16, 2024 |
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53: Live Coaching Session with Christopher McFadden
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Sep 09, 2024 |
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52 : Turning Struggles into Success with Beth Hussey and Emmele Herrold of Hazel's
|
Sep 02, 2024 |
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51 : Revolutionizing Denver's Food Scene: Empowering Community with Kristen Rauch of EatDenver
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Aug 26, 2024 |
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50 : CHOW's Love Letter to The Bear
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Aug 19, 2024 |
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49 : Think Like an Olympian: 2008 Gold Medalist Ryan Millar Talks About Building a Gold Medal Mindset
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Aug 11, 2024 |
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48 : Embracing the NoLo Trend: Transforming Restaurant Experiences with Non-Alcoholic Options featuring Heather Ransome
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Aug 05, 2024 |
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47 : Building Financial Stability for Restaurant Employees: A Chat with Jess Dean
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Jul 29, 2024 |
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46 : Unlocking Affordable Health Insurance for Restaurant Employees: Insights with James Douglas of Soul to Sole Benefits
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Jul 22, 2024 |
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45 : From One to Twenty-One: Scaling a Restaurant Empire with Juan Padro of Culinary Creative Group
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Jul 15, 2024 |
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44: Transforming Tucson's Entrepreneurial Scene: Insights and Innovations with Liz Pocock of Startup Tucson
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Jul 08, 2024 |
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43: 10 Keys to Transform Restaurant Managers into Hospitality Leaders with Jason E Brooks
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Jul 01, 2024 |
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42 : Unlocking Restaurant Success: Secrets of Leadership and Innovation with Jay Ashton and Domenic Pedulla
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Jun 24, 2024 |
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41 : The Difference Between Leadership vs. Management : Insights from Industry Icons
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Jun 17, 2024 |
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40 : 5 Strategies for Overcoming Imposter Syndrome in the Restaurant Industry
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Jun 10, 2024 |
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39 : Move From Chaos to Clarity in Restaurant Hiring: Inside Poached Jobs with Kirk Thornby and Jack Hott
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Jun 03, 2024 |
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38 : Raising the Bar: How Grüvi's Non-Alcoholic Revolution is Transforming the Beverage World with Niki Sawni
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May 27, 2024 |
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37 : Revolutionizing Hotel F&B Operations with Scot Turner, Founder of Auden Hospitality
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May 20, 2024 |
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36 : How to Create Successful Change in Your Restaurant : The 7 Step Guide
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May 13, 2024 |
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35 : The Exit Strategy: Recognizing the Signs That It's Time to Close Your Restaurant with Scott Bauer
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May 06, 2024 |
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34 : How to Manage Gen Z with Area Manager Alex Taylor
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Apr 29, 2024 |
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33 : The Secret to Cultivating a Positive Mindset with Chef Pablo Valencia
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Apr 22, 2024 |
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32 : How to Lead with Clarity : 5 Strategies for Effective Restaurant Management
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Apr 15, 2024 |
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31: Master Manager Retention: Insights from Hospitality Veteran Mark Maynard
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Apr 08, 2024 |
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30 : 5 Strategies to Combat Loneliness as a Restaurant Leader
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Apr 01, 2024 |
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29 : Breaking the Mold in Restaurant Training and Inclusion with Rachael Nemeth, CEO of Opus Training
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Mar 25, 2024 |
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28 : The Secret to Leveraging Your Strengths as a Hospitality Leader
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Mar 18, 2024 |
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27 : One of the Best Ways to Protect Your Body from The Long Term Effects of Working in the Restaurant Industry
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Mar 11, 2024 |
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26 : The Most Explosive Beverage Trend of 2024 : Explore the Phony Negroni with Louie Catizone of St Agrestis
|
Mar 04, 2024 |
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25 : The Secret to Mastering the Art of Restaurant Marketing with Chip Klose
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Feb 26, 2024 |
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24 : How Your People-Pleaser Leadership is Holding You Back from Being Successful and Happy
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Feb 19, 2024 |
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23 : How to Launch and Grow an Artisan Food Business with Gloria Badilla, Owner of Chilttepica Salsa
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Feb 12, 2024 |
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22 : How to Get Sober with Your Spouse
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Feb 05, 2024 |
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21 : Overcoming Addiction and Rebuilding Confidence with Chef Coach Adam Lamb
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Jan 29, 2024 |
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20 : How to Navigate Sobriety in the Restaurant Scene with Cliff Blauvelt (Resources Included)
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Jan 22, 2024 |
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19 : How to Retain Your Culinary Team with Simon Zatyrka
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Jan 13, 2024 |
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18 : How to Navigate Balance and Passion: Will Brawley Unveils the Heart of Schedulefly and Restaurant Success
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Jan 08, 2024 |
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17 : The Secret to Restaurant Success : Community Collaboration with Shane Reiser, CEO of Tucson Foodie
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Jan 01, 2024 |
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16 : James Beard Award Winning Chef Janos Wilder on why Tucson is a Designated City of Gastronomy
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Dec 25, 2023 |
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15 : 3 Ways to Overcome Burnout in Under 5 Minutes
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Dec 22, 2023 |
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14 : Experience a Coaching Session on The Transformative Power of Acceptance: Tatiana Timmins on Personal Growth
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Dec 18, 2023 |
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13 : Resilience, Toughness and Competitiveness: Ingredients of Leadership Explored with Andrew Mangan and Ryan Farrell
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Dec 11, 2023 |
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12 : From Hospitality to Houses: Navigating Career Transition and Leadership with Nick Papantonakis
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Dec 04, 2023 |
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11 : How to Climb the Ranks in the Restaurant Industry: Secrets and Struggles with Michael Seznec of Himmel Hospitality Group
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Nov 29, 2023 |
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10 : Experience a live coaching session with Chef Coach Adam Lamb
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Nov 21, 2023 |
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009 : The Secret to Overcoming Imposter Syndrome with Jim Taylor of Benchmark Sixty
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Nov 15, 2023 |
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008 : The Secret to Work Life Balance with TJ McReynolds
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Nov 08, 2023 |
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007 : James Beard Award Winning Chef, Janos Wilder and Desert Ecologist, Ben Wilder talk about career transition and fulfillment
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Nov 01, 2023 |
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006 : The Secret to Preventing Burnout: How to Identify the Symptoms and Implement Effective Prevention Strategies
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Oct 25, 2023 |
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005: Turning Unseen Pain into a Hospitality Nonprofit with John Hinman, CHOW Founder
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Oct 18, 2023 |
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Trailer - How to Transform Your Leadership by Listening to the No Hesitations Podcast
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Oct 12, 2023 |
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001: Unlock Your Career Advancement: Stop Surviving and Start Thriving
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Oct 12, 2023 |
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002: Here's How You Go from Operator to Entrepreneur
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Oct 12, 2023 |
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004: How to transform from Professional Athlete to CEO
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Oct 12, 2023 |